Vietnamese carrot salad
- Preparation and cooking time
- Total time
- Easy
- serves 4
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Showing items 1 to 3 of 6
- 2 limes1 juiced and 1 cut into cheeks to serve
- 3 tbsp fish sauce
- 3 tbsp sweet chilli sauce
- 2cm chunk root gingerfinely grated
- 3 large carrotsfinely shredded – a mandolin does the job quickly
- ¼ white cabbagevery finely shredded
- a handful peanutstoasted and chopped
- a large bunch mintchopped
Nutrition: per serving
- kcal147
- fat5.2g
- saturates0.9g
- carbs20.4g
- sugars0g
- fibre4.6g
- protein5.8g
- salt2.77g
Method
step 1
Mix the lime juice, fish sauce, chilli sauce and ginger. add the carrot, cabbage and mint and toss.
Sprinkle with peanuts. serve as a side dish.
